Effects of Glycerol and Moisture Gradient on Thermomechanical Properties of White Bread
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0101096
Reference31 articles.
1. Dynamic Mechanical Analysis for Glass Transitions in Long Shelf-Life Bread
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